Torta alla Monferrina is a cake made from pumpkin, apples, sugar, and baked in the oven. There are really numerous various recipes for Torta Monferina. Normally with apples only, or apples and pumpkin together, however exactly what they all share is the addition of amaretti cookies, that include such a specific flavour to the cake, and being made with almonds, replace the flour.
This leads to a cake that is so wet that it basicly melts in your mouth. So delicious, damp and delightfully sweet.
� 1 egg plus 2 yolks
� 1/2 cup sugar
� 3 tablespoons sweet butter and 3 tablespoons extra-virgin olive oil, melted together
� 1/2 teaspoon vanilla extract
� 1/2 cup pine nuts
� 1/2 cup sugar
� 1 lemon, zested and juiced
� 3 eggs
2. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mix in the center and continue as you would with fresh pasta, i.e.
3. Bring flour in bit by bit up until the liquid in the well is thick enough to combine with your hands.
4. Knead up until the dough is smooth, then enable to rest 10 minutes.
5. On the other hand, make the filling by blending together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl up until creamy.
6. To put together, roll out the pastry to form 2 (12-inch) circles.
7. Place one circle to line all-time low and sides of a 9-inch pan.
8. Spread out the ricotta mix equally over this layer.
9. Place the remaining circle of dough over the leading and pinch together the edges.
10. Place in the oven to bake for 35 to 40 minutes.
11. Eliminate and serve warm and comfortable or at space temperature level with vin Santo from Cappezzana.
Ingredients:
Pastry:
� 2 cups all-purpose flour� 1 egg plus 2 yolks
� 1/2 cup sugar
� 3 tablespoons sweet butter and 3 tablespoons extra-virgin olive oil, melted together
� 1/2 teaspoon vanilla extract
Filling:
� 2 cups fresh ricotta (sheep's milk is best)� 1/2 cup pine nuts
� 1/2 cup sugar
� 1 lemon, zested and juiced
� 3 eggs
Directions:
1. Pre-heat the oven to 375 degrees F.2. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mix in the center and continue as you would with fresh pasta, i.e.
3. Bring flour in bit by bit up until the liquid in the well is thick enough to combine with your hands.
4. Knead up until the dough is smooth, then enable to rest 10 minutes.
5. On the other hand, make the filling by blending together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl up until creamy.
6. To put together, roll out the pastry to form 2 (12-inch) circles.
7. Place one circle to line all-time low and sides of a 9-inch pan.
8. Spread out the ricotta mix equally over this layer.
9. Place the remaining circle of dough over the leading and pinch together the edges.
10. Place in the oven to bake for 35 to 40 minutes.
11. Eliminate and serve warm and comfortable or at space temperature level with vin Santo from Cappezzana.